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  • The base number of servings for this recipe is 6
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    Asado de Puerco (Pork in Red Chile Sauce)

    Asado de Puerco is a specialty of northern Mexico. A combination of dried ancho and cascabel chiles, a few spices and a bit of vinegar stew with the pork to yield fork tender morsels of deliciousness.


    Ingredients
    3
    dried ancho chiles, seeded and deveined
    1
    dried cascabel chile, seeded
    1 1/4
    pounds
    pork shoulder or leg, trimmed of excess fat
    1
    tablespoon
    lard, shortening or vegetable oil
    1
    medium onion, diced
    1
    clove
    garlic, minced
    2 1/4
    teaspoons
    salt plus extra to taste
    1
    teaspoon
    Mexican Oregano
    3/4
    teaspoon
    ground cumin
    1/2
    teaspoon
    freshly ground black pepper, plus extra to taste
    1/4
    cup
    white distilled vinegar
    *
    Hot cooked white or red rice, for serving
    Directions
    Soak both chiles in boiling water until pliable, about 15 minutes. Transfer to a blender and puree until very smooth. Press the mixture through a sieve and reserve.
    Cut the meat into 1-inch pieces. Heat lard in Dutch oven. Working in batches, brown the pork in a single layer so as not to crowd the pan. Transfer the browned pork to a plate before adding the next batch.
    When all the pork is browned, return it to the pot and add the ground chile paste, onion and garlic. Mix well and add the salt, oregano, cumin and pepper. Add 1 cup of water and the vinegar. Cover and bring to a simmer. Simmer until the meat is tender, 45 to 60 minutes, adding a bit of additional water as needed if the mixture dries out too much.
    Season with additional salt and pepper and serve with white or red rice.

    The base number of servings for this recipe is 6
    OK

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